Downhome Breakfast Stout - Beer Recipe - Brewer's Friend

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Downhome Breakfast Stout

254 calories 28.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Efficiency: 75% (brew house)
Source: Downhome Brewing
Calories: 254 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Thursday November 22nd 2012
1.076
1.022
7.1%
27.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 29.2%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 29.2%
1.70 lb Dry Malt Extract - Light1.7 lb Dry Malt Extract - Light 42 4 15%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.8%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8.8%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 4.4%
0.50 lb United Kingdom - Extra Dark Crystal 120L0.5 lb Extra Dark Crystal 120L 33 120 4.4%
11.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 26.83 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 2 min 0.73 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Flaked Oats Other Mash 30 min.
1 tsp Gypsum Water Agt Boil 15 min.
0.50 tbsp Irish Moss Fining Boil 15 min.
0.50 tbsp Yeast Nutrient Other Boil 15 min.
4 oz Chocolate Nibs Flavor Boil 2 min.
6 oz Cold Press Coffee Flavor Boil 2 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 Infusion -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.26 g | 25 qt) 2.68 10.7  
Mash volume with grains (equipment estimates 6.26 g | 25 qt) 2.92 11.7  
Grain absorption losses (steeping) -0.38 -1.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.69 2.8  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.68 10.7
Equipment Profile Used: System Default
 
Notes

The alcohol level turned out a little higher than a traditional oatmeal stout - eliminate the DME to bring the level down. This is a rather dark, viscous, and potent brew which will not appeal to the Miller-Bud-Coors clan.

» Prepare yeast starter 24 hours prior to brewing
» Heat 4 qts of water to 170º and add grain bag
» Infuse/mash grains @ 155º for 30 minutes
» Sparge with 2.5 qts of water @ 165º
» Add LME and DME and bring to boil
» At 60 minutes add 1 oz. Nugget hops
» At 15 minutes add gypsum, Irish Moss, and Yeast Nutrient
» At 2 minutes add Chocolate Nibs, Cold Press Coffee, and 1 oz. Willamette hops.

Primary 1 week @ 72º F
Secondary 4 weeks @ 64º F
Rest for 3 weeks @ 62º - 66º before consuming.

For a finish that is a little sweeter, use either .25 lb of lactose or late addition of 8 oz. Invert sugar.

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  • Last Updated: 2013-03-09 00:09 UTC